Steak au Poivre

This classic steak with a creamy brandy-spiked pepper sauce is a great one-skillet dish. Slideshow: One-Pan Meals 

Steak au Poivre
Photo: © Fredrika Stjärne
Active Time:
30 mins
Total Time:
1 hrs 15 mins


  • Three 1-pound, bone-in rib eye steaks, cut 3/4 inch thick

  • Kosher salt

  • Coarsely crushed black peppercorns

  • 4 tablespoons unsalted butter

  • 2 tablespoons extra-virgin olive oil

  • 2 shallots, minced

  • 1/3 cup brandy

  • 3/4 cup chicken stock

  • 1/4 cup heavy cream


  1. Season the steaks with salt and black peppercorns and let stand for 45 minutes.

  2. In a cast-iron skillet, melt 2 tablespoons of the butter in the oil. Working in batches, cook the steaks over moderately high heat, turning once, until medium-rare, 7 minutes per batch; transfer to a board and let rest.

  3. Pour off all but 2 tablespoons of fat from the skillet. Add the shallots and cook over moderate heat, stirring, until softened, 2 minutes. Add the brandy and cook until most of the liquid has evaporated. Add the stock and cook, scraping up any browned bits, until slightly reduced, 3 minutes. Stir in the heavy cream and simmer until slightly thickened, 1 minute. Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt.

  4. Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.

Suggested Pairing

Peppery, berry-dense Chilean Syrah.

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